I cannot speak to an apricot beer from Cologne, but I have made a few melomels with apricots. Intially I tried using peaches, but they were pretty disappointing. Very little fruit character came through in the finished beverage. However, apricots are peaches with a Masters degree and work pretty well.
For five gallons I used 10 lbs of apricots, sliced in half, pits removed, frozen, thawed, smashed and added when the specific gravity was reduced by half. I ferment melomels in a covered open fermenter (read: a 10 gallon SS stockpot with the lid on). When the fermentation is just short of completion I scoop the must out of the open fermenter using a 1 liter pyrex measuring cup that has been sanitized by boiling, and pour it through a SS strainer (also boil sanitized) resting in a sanitzed plastic funnel, into a five gallon glass carboy. By transfering while there is active fermentation oxidation is reduced.
Adding the fruit later in the fermentation has several purposes: less of the volatile flavor/aroma components are blown out with the CO2, the lower pH, higher alcohol and higher yeast count act to inhibit wild microbe growth.
Freezing the fruit helps rupture the apricot cell walls, releasing much more juice.
I do realize that we are talking about $40 worth of apricots at your price point. I have a friend with apricot trees, so my cost was a share of the finished beverage.